|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken product cooling for approx 1 hour and 15 minutes according to PIC while not under temperature controls, items were observed to be 110-115F. Items were placed into the walk in cooler to increase the cooling rate and meet the 2 hour time to 70F. Items met cooling parameters after EHS intervention.
Once items reach 135F, active cooling methods such as stirring, leaving the items uncovered in the walk in cooler while thinly stacked, or a blast chiller is needed to meet proper cooling time/temperatures. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken items left to cool under no temperature controls and no active method. Items were placed into the walk in cooler uncovered in a shallow pan to cool rapidly. Proper rate observed after intervention. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen food product stored on the floor of the walk in freezer. Do not store food items directly on the floor, items must be kept 6 inches off of the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed cleaned bus tubs and other containers stored on a rack in the mop sink area. Clean dishes may not be stored in such
areas due to the contamination risk. |